Orange Braised Fennel Recipes

ORANGE-BRAISED FENNEL

Steps:

• With a large knife, cut each fennel bulb lengthwise into four slices. In a large skillet over medium heat, heat butter and oil until sizzling. Lay fennel slices in skillet; cook, turning once, until browned, about 5 minutes per side.
• Pour orange juice over fennel; season with salt and pepper. Bring mixture to a boil, then reduce to a simmer. Cook until fennel is tender, about 15 minutes. Add wine, and continue cooking until fennel is very tender and sauce has thickened, about 10 minutes more. Season with salt and pepper, as desired, and serve warm.

ORANGE-BRAISED FENNEL

Steps:

• Heat the olive oil in a large straight-sided saute pan. Add fennel and brown on all sides. Stir in the stock, orange juice and garlic. Bring to a boil, then cover and lower the heat to a simmer. Cook until fennel is tender, about 20 minutes.

ORANGE-BRAISED FENNEL WITH HAZELNUTS

Steps:

• Cut each fennel stalk bulb into 6 wedges of equal size. Set aside.
• Melt the butter in a large saute pan over medium heat. Add the fennel and shallots and saute for 4 minutes. Add the orange zest, orange juice, broth, and salt and pepper to taste, and bring to a simmer. Lower the heat, cover, and cook, stirring from time to time, for 45 minutes, or until the fennel is meltingly tender. Remove from the heat and stir in the hazelnuts. Serve hot or at room temperature.

BRAISED FENNEL WITH POMEGRANATE

Steps:

• Heat a large skillet over high; add olive oil and fennel in a single layer (work in batches, if needed). Season with salt and pepper; cook until browned, 2 minutes a side. Add garlic, orange juice, broth, and pomegranate juice. Bring to a boil; cover and simmer, turning once, until tender, 8 minutes. Uncover; cook on high until liquid is syrupy, about 3 minutes. Transfer to a plate; let cool 5 minutes. Serve, sprinkled with mint, fennel fronds, hazelnuts, and pomegranate seeds.

BRAISED FENNEL WITH ORANGE

Steps:

• Bring 2 quarts of water to a boil in a large saucepan. Add fennel wedges. Cook 5 minutes or until crisp-tender; drain.
• Heat olive oil in a large nonstick skillet over medium-high heat. Add fennel wedges and sugar, and sauté 3 minutes.
• Add chicken broth, orange rind, orange juice, vinegar, salt, and black pepper. Reduce heat, and simmer for 25 minutes or until liquid almost evaporates. Sprinkle with the fennel fronds.
• Note: Leave enough of the root end intact so the fennel wedges hold together.

OVEN-BRAISED FENNEL

Steps:

• Preheat oven to 375 degrees. Butter a baking dish.
• Remove the stems and fronds from the fennel, quarter the bulbs and slice them one-half-inch thick. Arrange the slices in a baking dish and season with salt and pepper. Dot with one tablespoon of the butter.
• Pour the simmering chicken stock around the fennel, cover with a lid or foil and place in the oven to bake about 40 minutes, until tender. Uncover the fennel, increase oven temperature to 425 degrees and bake 10 minutes longer, until lightly browned and most of the liquid has evaporated.
• While the fennel is baking, brown the bread crumbs in remaining butter in a skillet and set aside. Just before serving the fennel sprinkle with the bread crumbs.

BRAISED FENNEL

Steps:

• Cut the green stalks from the top of the white fennel bulbs and cut the brown, round stump from the base. Cut fronds from stalks. Chop the fronds and set aside 2 tablespoons for serving. Cut bulbs in half 4 times, making 8 wedges out of each.
• Melt butter in a pan over medium heat. Add fennel wedges, flat-side down, and brown for 3 minutes. Flip and cook for about 2 minutes more. Add garlic and thyme and cook for 30 seconds. Add wine and deglaze the pot, scraping up any browned bits with a wooden spoon. Let wine reduce by half. Pour in chicken broth and orange juice.
• Reduce heat to medium. Cover and simmer until fennel is very tender, 25 to 30 minutes.
• Plate fennel. Sprinkle with salt and garnish with orange zest and fennel fronds.

BRAISED PORK WITH ORANGE AND FENNEL

Steps:

• Put oven rack in lower third of oven and preheat oven to 350°F
• Wrap cinnamon stick and anise seeds in a small square of cheesecloth and tie bundle closed with string.
• Pat pork dry and sprinkle with salt and pepper.
• Heat oil in a deep 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown pork in 3 batches, turning, about 4 minutes per batch. Transfer to a bowl as browned.
• Pour off all but 1 tablespoon fat from pot and cook onion and garlic over moderate heat, stirring, until golden, 3 to 5 minutes.
• Add ginger, zest, and sugar and cook, stirring, 1 minute. Stir in soy sauce, rice wine, broth, pork with any accumulated juices, and cheesecloth bag.
• Braise mixture, covered, in oven 1 hour.
• Stir in fennel and braise, covered, in oven until fennel is very tender, 30 to 40 minutes. Discard cheesecloth bag, then season pork mixture with salt and pepper and stir in cilantro.

BRAISED PORK WITH ORANGE AND FENNEL

Steps:

• Put oven rack in lower third of oven and preheat oven to 350°F.
• Wrap cinnamon stick and anise seeds in a small square of cheesecloth and tie bundle closed with string.
• Pat pork dry and sprinkle with salt and pepper. Heat oil in a deep 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown pork in 3 batches, turning, about 4 minutes per batch. Transfer to a bowl as browned.
• Pour off all but 1 tablespoon fat from pot and cook onion and garlic over moderate heat, stirring, until golden, 3 to 5 minutes. Add ginger, zest, and sugar and cook, stirring, 1 minute. Stir in soy sauce, rice wine, broth, pork with any accumulated juices, and cheesecloth bag. Braise mixture, covered, in oven 1 hour.
• Stir in fennel and braise, covered, in oven until fennel is very tender, 30 to 40 minutes. Discard cheesecloth bag, then season pork mixture with salt and pepper and stir in cilantro.

BRAISED VEAL SHANKS WITH APRICOT, ORANGE AND FENNEL

Steps:

• Preheat oven to 325 degrees. Pat shanks dry with paper towels and season very liberally with salt and pepper.
• Place a large, heavy roasting pan across two stove-top burners over high heat. Add 4 tablespoons of oil and heat for 30 seconds. Add veal and sear until well browned on both sides, about 15 minutes. Transfer veal to a platter. If pan looks dry, add another tablespoon oil, and onion, carrots, celery, garlic, diced fennel bulb, 1/2 teaspoon salt and a generous pinch of pepper. Sauté over medium heat until onions are translucent and tender, 7 minutes. Add tomato paste and continue to sauté for 2 minutes longer.
• Pour in wine and bring to a boil, scraping up browned bits. Let simmer for 2 minutes, then add broth and simmer until liquid is reduced by a third, about 5 minutes. Stir in orange juice, anchovies (if using), sage, thyme, bay leaf, half the apricots and 2 tablespoons fennel fronds. Nestle meat into vegetable mixture and pour in any meat juices from platter. Cover pan with foil, leaving a corner turned up so some steam can escape, and braise in oven for about 2 hours, turning shanks two or three times as they cook.
• When meat is quite tender, transfer it to a platter (on top of hot kasha if desired). Cover with foil to keep warm. Remove bay leaf from pan. Using a slotted spoon, transfer about a third of the vegetables to a blender or food processor and purée.
• Add purée back to pan juices. Add remaining apricots and bring to a simmer for 3 minutes. Taste and correct seasonings. Spoon sauce over meat, and serve garnished with more fennel fronds.